Sourdough Scones with Rhubarb and Strawberry Compote
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy scones made with sourdough discard, served with homemade rhubarb and strawberry compote. Lightly sweet with fresh fruit flavor. Serve for afternoon tea or breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 400 g (3 1/3 cups) self-raising flour ((or replace with plain (all-purpose) flour + 2 1/2 tsp baking powder)
- 1/4 tsp salt
- 115 g (1/2 cup) cold butter (cut into small cubes)
- 100 g (1/2 cup) golden caster or granulated sugar
- 150 g (1 cup) raisins
- 250 g (1 1/4 cups) sourdough starter
- 120 ml (1/2 cup) whole milk (warm)
- 2 tsp vanilla extract
- 1 small egg (lightly whisked)
- 300 g (2 cups) diced strawberries
- 250 g (2 cups) diced rhubarb
- 100 g (1/2 cup) sugar
- 1 tbsp water
- 10 tbsp clotted cream
- 5 strawberries (sliced)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 45m
- Sodium
- 766mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 497mg
- Calcium
- 222mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 766MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.